What do you enjoy drinking most? Simple beers are great but there's also less to hide behind. Mastering simple beers like Blonde, Kolsch, stout, etc are actually harder than something that can hide a flaw or three!

I like ales, stouts, pilseners, a good IPA so long as it isn't so bitter it makes my face look like a sphincter marinated in battery acid, LOL. I can't say I drink anything in particular on a regular basis, I like to switch it up as the mood grabs me.The list of what I do like is much longer than what I don't like. In fact, if it's beer and it's made right I like it

What do you enjoy drinking most? Simple beers are great but there's also less to hide behind. Mastering simple beers like Blonde, Kolsch, stout, etc are actually harder than something that can hide a flaw or three!

I like ales, stouts, pilseners, a good IPA so long as it isn't so bitter it makes my face look like a sphincter marinated in battery acid, LOL. I can't say I drink anything in particular on a regular basis, I like to switch it up as the mood grabs me.The list of what I do like is much longer than what I don't like. In fact, if it's beer and it's made right I like it

What do you enjoy drinking most? Simple beers are great but there's also less to hide behind. Mastering simple beers like Blonde, Kolsch, stout, etc are actually harder than something that can hide a flaw or three!

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Here's the recipe for Tony Simmons' award winning Kayaker Cream Ale from Pagosa Brewing. It was the first "craft beer" my wife ever liked so I emailed him and he sent me this! Great easy drinking beer that I have played with over the years. I didn't like it when I added flaked corn, tried flaked rice and just didn't notice any reason to continue. Without getting into the "does carapils do anything" argument I like some flaked barley for head retention and mouthfeel and I usually get closer to 20 IBU (calculated, not bitter at all) with a combination of .5oz each Saaz FWH, Hallertauer 20 min, and Styrian Golding or Celia at flameout or in a 160°F whirlpool. Oh, and I asked Tony about yeast and he said 1056/001 would be fine for a quicker beer and that the cream ale strains require more time and attention. I just use US-05 because I like to keep it simple!